Lasagna Soup with Zucchini, Squash and Fresh Pesto

When it’s freezing out + the only thing that sounds good is soup, lasagna soup is often the go to, and this loaded Lasagna Soup with Zucchini, Squash and Fresh Pesto is changing the game.  And let me tell you - I am saving this one for my Summer garden squash.  Every year I get to the point with my garden where it starts vomiting squash, and I have a love-hate relationship with this.  Love that the garden is thriving.  Hate how anxious it makes me.  Point being that I am always on the hunt for more squash focusd recipes.  This soup is a perfect one!  It starts by cooking onion, zucchini, + squash until they’re perfectly tender.  The tomato bite comes from sun-dried tomatoes, and so many fresh herbs get added in.  The final result is a soup that’s loaded with veggies in an herby, tomato-y broth and big hunks of broken lasagna noodles hiding in each bowl.  The best part is the topping.  I load each bowl with my favorite 3 cheese ricotta mix + a big spoonful of freshly made pesto.  Each spoonful is warming + savory but still light + fresh. 

 
 

In my head, it’s a lasagna serve souped chili style. Big dollops of my signature 3-cheese mix + pistachio pesto piled on top with a some extra red pepper flakes + basil. It’s loaded! And geting a spoonful of the warm broth with a bit of the cool, creamy, melty ricotta is heavenly. The ricotta mix slowly melts into your bowl as you enjoy it - the coupe getting creamier + more lush are you eat it. And it’s perfect!

The pesto - it packs a spicy, garlick-y punch. A small bit gets added into the soup + the extra bit on top is just decadent and so yummy. Seriously this pesto is so so good! Pile it on a cracker for a little snack while you cook good!

A perfect cheesy, vegetarian, lasagna-reminiscent soup that got me by on a night at-home by myself, and it was the perfect dinner to cozy up with for a night of relaxing on the couch.


 
 

For the pesto

  • 1/3 c. pistachios, roasted + salted

  • 3 c. fresh basil

  • 4 garlic cloves

  • 1/2 c. EVOO

  • 1 tsp salt

  • pinch of red pepper flakes

For the soup

  • 2 tbsp EVOO

  • 1 sweet onion, diced

  • 3 garlic cloves, minced

  • 2 yellow squash, halved + sliced

  • 1 zucchini, halved + sliced

  • salt + pepper

  • pinch of red pepper flakes

  • 1/4 c. sundried tomatoes, chopped

  • 1/4 pickled red peppers (optional)

  • 3 lasagna sheets, broken

  • 3 tbsp. fresh parsley, minced

  • 2 carrots, peeled + shredded

  • 8 c. broth

  • 1/2 c. heavy cream

  • 2 c. fresh kale, sliced

  • cheese mixture: 1/2 c. ricotta, 2 tbsp shredded mozz, 2 tbsp parmesan

Start with the pesto. Add all of the ingredients for the pesto to the food processor + pulse until the consistency is like wet sand. Transfer the pesto to an airtight container + store it in the fridge.

Place a Dutch oven over medium low heat and add in the EVOO. Add in the onion + garlic - cooking for about 7 minutes. Add in the squash, zucchini, carrots and seasoning, stirring to combine. Stir in tomatoes + red peppers. Continue to cook for 5 minutes, increasing the heat to medium at the last minute. Deglaze the pan with the broth and increase the heat to medium high. When the broth is boiling, break the lasagna pieces into the soup, stirring to keep them from sticking. Cover the pot, reduce the heat to low, and continue to cook for 25 minutes. After that cook time, add in the kale and tbsp of the pesto. Return the lid + cook covered for another 10 minutes. The last step is to uncover the pot, stir in the cream, and cook for another 10 minutes.

Serve the soup in warmed bowl, and top with a spoonful of the ricotta cheese mixture + prepared pesto. Sprinkle red pepper flakes + basil on top. Enjoy!

Lesley ZehnerComment